You know how some days just call for soup? Not the fancy kind with truffle oil or sixteen ingredients you can’t pronounce—no. I’m talking about the kind your grandma might’ve made when there was a chill in the air, a little leftover bacon, and not much else in the fridge.
This Irish Bacon, Cabbage, and Potato Soup? It’s that kind. Honest. Hearty. The kind that simmers slowly on the stove and makes the whole house smell like something’s right with the world again. It’s got bacon (of course), sweet cabbage, tender potatoes—and nothing fussy. Just real food, doing what real food does best: making people feel cared for.
Honestly, I’ve made this on St. Patrick’s Day, sure—but more often, it’s a Tuesday night thing, when you want something warm that doesn’t involve a whole lot of measuring or cleanup. It’s the sort of meal where you ladle it into deep bowls, tear off a chunk of bread, and just sit. And maybe sigh a little, in a good way.
Why This Soup’s a Keeper (Beyond the Obvious)
Let’s be real. There are thousands of soup recipes floating around the internet. Some promise five-star flair with fifteen-dollar ingredients. Others are so plain, you wonder why someone bothered. This one sits right in the middle—simple, deeply satisfying, and open to interpretation.
Here’s why I keep coming back to it—and why you might, too:
1. Simple Ingredients, Big Payoff
You’re not pulling anything exotic off the shelf here. Everything’s either in your fridge or close by at your local market. But the flavor? Bigger than the sum of its parts.
2. One-Pot Wonder
Because, honestly, who has time to clean up three pots on a Tuesday? Or even a lazy Sunday?
3. Better the Next Day
Like chili and good friendships—this soup improves with time. The flavors mingle, deepen, settle into themselves. It’s kind of magical.
4. Make It Yours
Vegetarian? Easy fix. No cabbage? Try kale. Got leftover ham from Sunday dinner? Toss it in. This soup isn’t precious—it plays well with whatever you’ve got on hand.
What You’ll Need: Just the Essentials (with Room to Improvise)
Here’s what goes in—and why it matters:
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1/2 lb bacon, chopped – Preferably thick-cut. It’s the backbone, bringing that deep, smoky goodness.
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1 onion, finely chopped – Sweetens things up once it hits that hot bacon fat. It’s the quiet hero.
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1/2 head green cabbage, chopped – Brings crunch and sweetness. Not just filler—it’s soul food.
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2 medium potatoes, diced – Yukon Golds or Russets work best. They help thicken the soup naturally.
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1 carrot, peeled and shaved thin – Adds a pop of color and a sweet vegetal note.
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4 to 5 cups chicken stock – Homemade if you’ve got it, store-bought if not. No judgment.
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1 bay leaf – Just a whisper of herbal depth.
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Kosher salt and freshly cracked black pepper – Trust me, don’t skimp here.
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Fresh parsley, chopped – For a splash of color and a breath of freshness at the end.
Got leeks? Toss ’em in. Want a little kick? Try a pinch of red pepper flakes. This soup’s not the boss of you.
How to Make It (Without Overthinking It)
You won’t need a culinary degree—just a sturdy pot and a little time.
Step 1: Sizzle That Bacon
In a big Dutch oven or soup pot, cook the bacon over medium heat until crispy. Scoop it out and let it drain on paper towels. Don’t toss that bacon fat—it’s liquid gold.
Step 2: Get the Veg Going
Add the chopped onion to the fat and cook till it softens, about 3-4 minutes. Stir in the carrot and let it cook another minute or two. Everything should be glistening and smelling, well, irresistible.
Step 3: Bring on the Potatoes and Cabbage
Toss in your diced potatoes and chopped cabbage. Season with salt and pepper. Cook for 3-4 minutes—just enough to warm things up and begin the softening process.
Step 4: Add Stock and Simmer
Pour in 4 to 5 cups of stock (start with 4—you can always add more later). Add the bay leaf. Bring it to a boil, then reduce heat, cover, and simmer gently for 15 to 20 minutes. The goal is tender veggies, not mush.
Step 5: Return the Bacon, Taste, Adjust
Now’s the time to stir that crispy bacon back in. Give the soup a good stir. Taste. Adjust salt and pepper. You might need more than you think—potatoes soak up flavor like a sponge.
Step 6: Garnish and Serve
Ladle into bowls. Sprinkle with parsley. Serve with crusty bread—or if you’re really feeling it, a slab of Irish soda bread slathered in butter.
Serve It, Store It, Love It Again Tomorrow
How to Enjoy It:
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As-is, steaming hot.
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With a swirl of sour cream or a handful of grated cheddar if you’re feeling decadent.
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Alongside a salad to balance the richness (or not—no rules here).
Leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. It’ll taste even better tomorrow.
Need to freeze it? Totally. Just let it cool completely, ladle into freezer containers, and stash away for up to 3 months. Defrost in the fridge overnight and warm gently on the stove.
Recipe Variations (Because You’re Not a Robot)
Look, recipes should be roadmaps, not rulebooks. Try these twists:
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Use Irish back bacon if you can find it—leaner, meatier, and deeply flavorful.
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Cream it up by mashing a few of the potatoes or adding a splash of cream at the end.
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Add other veggies like leeks, celery, or parsnips. The more, the merrier.
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Boost flavor with a dash of Worcestershire sauce or apple cider vinegar for balance.
Your Questions, Answered with Love
Q: Can I make it vegetarian?
Sure can. Use veggie stock and swap the bacon for smoked paprika, vegan bacon, or sautéed mushrooms. Still cozy, still tasty.
Q: What kind of potatoes work best?
Russets break down more, giving you a thicker texture. Yukon Golds hold their shape better. Use what you’ve got.
Q: How do I thicken it without cream?
Mash a few potatoes right into the soup with a fork. Or use an immersion blender to partially purée it. Thickens it up without fuss.
Q: Can I prep it ahead of time?
Yes, and it’s actually better the next day. The flavors get time to settle and blend. Just store in the fridge and reheat gently.
Q: Cream or no cream?
That’s up to you. A splash of cream or half-and-half right before serving gives it a velvety finish. Not necessary—but delightful.
Final Thoughts
Look, I’ve been making this soup off and on for years. I couldn’t tell you the first time—it might’ve been one of those “use what’s left in the fridge” dinners, or maybe I was trying to feel a little closer to my Irish grandmother who always cooked like it was an act of love. But it stuck. The bacon, the cabbage, the soft, falling-apart potatoes… it just works. Nothing fancy, nothing fussy. It’s not gonna win awards. You won’t see it on a trendy café menu with microgreens on top. But that’s not the point. This is the soup you make when you’re tired but want something good. When the weather’s turned and your hands are cold, or when someone you love had a hard day and you don’t know what to say—so you feed them instead.
Irish Bacon, Cabbage, and Potato Soup
Ingredients
- 1/2 lb bacon cut into quarter pieces
- 1 onion finely chopped
- 1/2 cabbage roughly chopped
- 1/2 lb potatoes washed and diced
- 1 carrot peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 bay leaf
- Kosher salt and black pepper to taste
- Parsley chopped, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced carrot and cook for another 2 minutes.
- Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften slightly.
- Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes and cabbage are tender.
- Return the cooked bacon to the pot and stir. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
